Light and tender, these High Protein Blueberry Muffins are made in one bowl and have 9 grams of protein per small muffin. Sweetened with maple syrup and packed with blueberry flavor, they're a tasty snack for moms on the go.
"Loved these Muffins. It was the perfect post workout treat. I made more so it can be enough for this week. I'll make this again for next week. Thanks for the recipe." -Greta
A Quick Look At The Recipe
- ⏲️Ready In: 28 Minutes
- 👪Serves: 6
- 🍽 Calories and Protein: 181 kcals and 9 grams of protein
- 📋Main Ingredients: Almond flour, gluten-free baking flour, collagen powder, dairy-free yogurt, blueberries, and maple syrup.
- 📖 Dietary Notes: Dairy-free, gluten-free, and refined sugar-free
- ⭐ Why You'll Love It: These gluten-free blueberry protein muffins are light, soft, and energizing.
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Blueberry season is the perfect excuse to keep a batch of these high-protein muffins on hand. They’re ultra-light, easy to whip up, and packed with protein and flavor (similar to the texture you’ll find in these lemon protein muffins).
Honestly, my kids request these because they’re soft and almost cake-like, they think they’re getting a treat, and I know they’re getting a snack that actually fuels them. If you’re trying to boost protein, these muffins are an easy win (and learning more about the benefits of a high protein diet can help you make the most of snacks like this).
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💭Why You'll Love This Recipe
Easy to make: The healthy blueberry protein muffins are made in one bowl with simple ingredients.
Texture: Since the muffins use collagen powder as their protein source, there's no dry or gritty texture. Instead, they're light and moist.
High protein: The muffins come in with 9 grams of protein per small muffin and normally, I'd suggest eating two per serving, making them a great grab-and-go snack.
Ingredients and Substitutions
- Almond flour: Not to be mistaken for almond meal (learn the difference between almond flour and ground almonds). Almond flour will help keep these high-protein muffins light and indulgent. Almost “cakey,” whereas almond meal will result in a grittier texture.
- Gluten-free baking Flour: These protein blueberry muffins use Bobs Red Mill 1:1 baking flour to keep them ultra-light.
- Collagen powder: One of the cleanest sources of protein, it's like the healthy part of bone broth (learn more about what collagen powder is).
- Non-dairy yogurt: Any blend of dairy-free yogurt should work, but the recipe hasn't been tested with Greek yogurt. It could work, but the texture might be more dense than cakey.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Fruit swaps: Any fruit will work for the protein muffins, so get creative with raspberries, chopped cherries, or even apples.
Uplifting: Add some lemon or orange zest to the mix for a pick-me-up.
Chocolate: In my house, everything is better when chocolate flavored. Add 1 tablespoon of raw cacao powder to the mix and maybe drizzle dairy-free chocolate glaze on top.
How To Make High-Protein Blueberry Muffins
Step 1: Combine all the dry ingredients into a large bowl.
Step 2: Add in the wet ingredients beginning with the yogurt.
Step 3: Mix well and stir in the blueberries.
Step 4: Portion into silicone muffin cups in a muffin tin and bake!
Expert Tips
These dairy-free blueberry muffins don't rise into "fluffy" muffins. Instead, they stay pretty small but with a moist texture. They're delicate like these chocolate protein muffins, but freaking delicious.
Quality collagen powder is crucial. I get mine from Perfect Supplements because they source their collagen from pasture-raised (grass-fed) cows. "Mamabear10" saves you some money if you try it.
Fresh blueberries work best for the recipe. But if you're using frozen ones, coat them in a tablespoon of flour before you mix them into the batter. This helps them not release too much liquid or burst, which causes purple muffins.
The muffins are made with collagen powder, if using another protein pwoder the taste and texture will be different:
- Vegan protein powders absorb liquid like crazy so you'll want extra.
- Beef protein powder reacts similarly to collagen but has a stickier texture. I would add a bit more flour to help them bind as well as a smidge of yogurt. Learn more about why I switched to beef isolate protein powder after 12 years.
- When protein is pretty interchangeable with collagen powder and should come out similar.
The protein blueberry muffins are extremely delicate (just like these chocolate protein muffins), and because they don't have too much baking powder, they don't rise into "fluffy" muffins.
How To Store Them
Since the blueberry protein muffins are yogurt-based, they need to be stored in the fridge.
In an airtight container, the muffins will last 3-4 days. Know that they do become a bit moist from being in the fridge, not in a bad way, just something to make note of. You can reheat them lightly to bring back a softer texture.
You can freeze these blueberry protein muffins, but they lose their cake-like texture on thawing. If you do freeze them, separate them between pages of parchment paper and reheat them slightly before enjoying.
High-Protein Blueberry Muffins FAQs
Yes, you can use frozen blueberries to make protein muffins. To do this, coat the blueberries in flour before adding them to the batter to prevent them from bleeding or releasing too much liquid.
Blueberry protein muffins should be stored in the fridge in an airtight container. You can enjoy them chilled, but they'll be denser than when you made them. If you want, reheat them in the microwave briefly.
More High-Protein Recipes You'll Love
If you tried this Blueberry Protein Muffins Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
High-Protein Blueberry Protein Muffins (Gluten-Free)
Video
Equipment
- 1 Muffin tin
Ingredients
- ¾ cup blanched almond flour
- ⅓ cup Gluten-free 1:1 baking flour
- ¼ cup Collagen powder
- ½ teaspoon Baking powder
- 1 Egg
- 1 teaspoon Vanilla extract
- ⅓ cup Coconut yogurt
- ⅛ cup Maple syrup
- ⅓ cup Blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a small bowl, mix together the first four ingredients.
- One by one add in the wet ingredients and mix well.
- Fold in the blueberries.
- Portion the batter into lined muffin tins and bake for 22 minutes.
- Remove from the oven but let cool in the pan.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Jane says
These muffins are so good! I love the rich blueberry flavor, and they're great for on-the-go breakfast. I'm always looking for quick, easy ways to get more protein into my diet, and these muffins do it without sacrificing taste.
fitasamamabear says
So happy you enjoyed them!
LIndsey says
These were delicious! I love how you used collagen in them. I've never thought to bake with it!
fitasamamabear says
I bake with it all the time, protein for the win!
Rebecca says
You are not joking when you say these tasty little muffins are "cakey". They taste like eating cake for breakfast! We love them so much I've already made them twice in the past week. Thanks for a great recipe!
fitasamamabear says
Haha that's my kids favorite part of them too!
Greta says
Loved this Muffins. It was the perfect post workout treat. I made more so it can be enough for this week. I'll make this again for next week. Thanks for the recipe.
fitasamamabear says
Wahoo! So happy you enjoyed them!